1. leaf picking: the leaves in the middle and lower parts of the trunk and lateral branches are better for making tea, and the picking time should be before noon 10 in the growing period. The collected leaves should be treated in time, and those that cannot be treated for a while should be preserved.

2. Water removal: When the water removal pot is heated to about 200℃, put 1 kg fresh leaves in the pot and stew for 0.5- 1 min, then quickly turn the leaves from the bottom of the pot by hand or Y-shaped Mu Cha, and then shake the bottom of the pot evenly until the green leaves can agglomerate and have a little elasticity.

3. Twist: After the leaves are dried, spread them out slightly, then hold them together with your hands and roll forward in circles on the board to make the leaves into thin strips. Gently push the roll and push it in the same direction until you hold the leaf tightly with both hands and then let it go, so that the leaf can be released naturally.

4. Initial frying: heat the pot to 170℃- 190℃, add the twisted leaves, press them in the pot with both hands or small wooden boards, and spread them several times to make the leaves evenly heated. Repeat this until you feel better, then take it out and spread it dry, so that it can regain moisture and become soft.

5. Re-stir-fry: put the dried tea leaves in a pot and heat them with high fire, but gently turn them evenly and stir-fry until the leaves are hot.

6. Packaging: after the re-fried tea leaves are spread and cooled, the powder and impurities are removed with a dustpan, and then packaged in containers such as nontoxic plastic bags or tin cans. Sealed and stored in a dry and tasteless place.